Prepare the Crust: Prepare your graham cracker crust in a 9-inch springform pan according to your favorite recipe. Set aside at room temperature.

Mix the Cream Cheese: In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese until entirely smooth and creamy, with no lumps remaining.

Add Flavors: Add the powdered sugar and mix until combined. Pour in the sour cream, lemon juice, and vanilla extract. Beat until smooth, pausing to scrape down the sides and bottom of the bowl with a rubber spatula.

Whip the Cream: In a separate, chilled medium bowl, pour in the 1 ½ cups of cold heavy cream. Whisk on high speed until stiff peaks form (the mixture should be thick, fluffy, and hold a firm peak when the beater is lifted).

Fold: Using a spatula, very gently fold the whipped heavy cream into the cream cheese mixture. Continue folding until the mixture is completely uniform and no streaks remain.

Set: Spread the cheesecake filling evenly into the prepared graham cracker crust, ensuring you push the filling all the way to the edges to avoid gaps. Smooth the top with an offset spatula.

Chill: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until firm and set.

Make the Topping: Just before serving (or up to 2 hours prior), make the topping. Combine the ¾ cup heavy cream, ¼ cup powdered sugar, and ½ teaspoon vanilla extract in a bowl. Beat until stiff, fluffy peaks form.

Decorate & Serve: Spread or pipe the whipped cream over the chilled cheesecake (an Ateco 846 tip works beautifully for piping swirls). Slice with a warm, dry knife and serve!